Monday, June 22, 2009

When the Brazilian soccer team lost the World Cup to France in 1998 I was so shocked I made a promise: I would never cheer for the team again (because the whole thing looked like a huge set up involving $$$). I’m a soccer freak – love the sport – and even though it was a bit hard I was able to keep my promise. At least until yesterday – I could not resist watching Brazil x Italy, the greatest soccer classic ever. I felt that old flame back again: the team played beautifully and scored 3 goals – it was an amazing game.

Preheat the oven to 160ºC/320ºF. Place the butter, sugar and vanilla extract in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until just combined. Spoon into twelve ½ cup-capacity muffin pans lined with cupcake papers. Bake for 18-20 minutes or until cooked when tested with a skewer. Cool completely on wire racks.
To make the vanilla cream, place the cream, icing sugar and vanilla in a bowl and whisk until stiff peaks form. Cut a small, round hole in the middle of each cupcake and remove the top; fill the holes with the jam and top with about 1 rounded teaspoon of cream. Place the lids by the side of each cream mound and serve.

Ted and I watched the match, too. It was a beautiful thing. Usually I don't have the patience for more than a few minutes, but this time I hung in from beginning to end. (Wish I'd had some cupcakes to nibble...)

You won't believe this! I was just looking at this recipe and the whole DH cupcake story today in that very issue (picked at random from my DH shelf!)! And now here it is looking just as lovely! Gotta try this soon :)

I don't know much about soccer but my hubby is a rabid fan! When the World Cup shows we trek to a pub at 2am to watch the games :)